Paleo Roasted Garlic Pumpkin Hummus (no beans)

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Me and beans, we don’t get along. There came a time when we finally had to part ways. But the thing that I missed most was hummus. That’s not a problem anymore after I realized that you didn’t need beans to make a delicious hummus. Introducing Paleo Roasted Garlic Pumpkin Hummus.

My first introduction to no-bean hummus was at a San Francisco restaurant called Cafe Gratitude. They made a raw hummus with soaked almonds. It was divine. That was my staple hummus recipe for years. Since then, I have experimented and come up with lots of creative ways to make hummus without beans. One of my favorites is Parsnip Hummus. It may sound weird, but it really works.

Today’s recipe was born from a lonely leftover pumpkin sitting on the counter top. My mind was trying to create a pumpkin dessert to finish off the fall harvest of pumpkins and squash from our garden. Mousse? Pudding? Cookies? What to make? Then I remembered the amazing photograph in a food magazine I saw in line at the health food store while standing in line. Pumpkin hummus. I’m going to give it a try.

For this recipe, I used fresh baked pumpkin, roasted cauliflower (to replace the beans), and oven-roasted garlic. The garlic is to die for. With a little coordination, it was easy to just bake it all at the same time. Cut the pumpkin in half, scrape the seeds, and bake it upside down. The cauliflower florets roast easily in a bit of ghee or coconut oil. For the garlic, cut of the top 1/2 inch of the garlic head to expose the cloves inside. Bake covered in a small dish until tender. Amazingly enough, they were all done in less than 30 minutes.

Toss cauliflower florets in fat of choice and place onto baking sheet. Then cut the top ½ inch off of your garlic head, place into small baking dish (cut side up), and cover. Place both into hot oven. (if baking your pumpkin as well, cut in half, deseed, and place open side down onto large baking pan)

Bake cauliflower for 15-20 minutes, until soft and starting to brown a bit.

Bake head of garlic for 20-25 minutes, until cloves are nice and soft. (You pumpkin should be done soon after)

Once everything is cooked, allow to cool.

Place ALL ingredients (starting with 2-3 cloves of the roasted garlic) into food processor and puree until creamy smooth.

Adjust for salt and garlic (and optional honey if you like a titch of sweet)

Do you have a favorite bean-free hummus recipe?

MORE PALEO HUMMUS RECIPES:

Katja is the creator, author and chef of Savory Lotus. Food is her passion, and food is also her medicine. Katja believes that good health starts with deeply nourishing foods and that healthy living doesn’t have to be complicated. Join her for easy to prepare recipes made with real food ingredients. Gluten and grain free. Paleo-friendly.

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This looks amazing! There is no end to delicious pumpkin recipes! I’ve tried a hummus recipe from The Detoxinista’s website using zucchini instead of beans and it was great too! I try and stay away from beans whenever possible too.

I’m sure they would work great for this. I would defrost them and let them drain in a colander for a bit so you don’t get too much moisture in your hummus. I’d love to hear if you try this. My family keeps asking me to make this again and again.

So very tired of people calling every vegetable dip out there Hummus… Hummus translated means Chick peas… Not sweet potatoes, not cauliflower, not pumpkin… This is a vegetable dip folks! Hummus is made of chick peas, tahini, lemon, garlc, salt, pepper and sprinkled with a bit of olive oil. That’s it! No additives!

Hi, Audrey! Start with 2-3 cloves of the roasted garlic. You can adjust for more if needed once you puree it all together. I made it more clear in the instructions. Would love to hear back if you try it! 🙂

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Hi I’m Katja!

Healthy living doesn't have to be complicated. And eating delicious real food can be fun. Here's how we do it in our family. Join me for easy-to-make recipes, natural living tips, and DIY fun! Gluten free. Paleo-friendly. More about Savory Lotus